3 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
4 skinless, boneless chicken breast halves
2 tbsp. olive oil
1 med. onion, chopped
1 tbsp. butter
1 c. chicken broth
2 tbsp. lemon juice
1/2 tsp. thyme
2 tbsp. chopped parsley (optional)

In a plastic bag combine flour, salt and pepper. Shake to mix. Add chicken and shake to coat. Save leftover seasoned flour.

Heat 1 tablespoon oil in a skillet. Brown chicken on one side about 5 minutes. Add remaining tablespoon oil, turn chicken over and brown on second side for 5 minutes. Remove chicken.

Add butter to skillet. Add onion and cook until softened. Stir in any leftover seasoned flour and cook about 1 minute. Add the broth, 2 tablespoons lemon juice and thyme. Bring to a boil. Return chicken to the skillet; reduce heat and cover skillet. Cook until chicken is tender. Serve chicken with sauce over top and with a bright green vegetable such as broccoli.